Thanks for this very helpful look at meringues. It cleared up a couple of mysteries. Three questions: 1. In the King Arthur Mile High Lemon Meringue Pie recipe, it calls for using meringue powder and marshmallow cream instead of real meringue. Have you tried this? If so, what's it like compared to using egg whites, and why would you use meringue powder instead of real meringue? (Perhaps to keep puddles of liquid from forming between the meringue and the filling?) I've been afraid to try the meringue powder/marshmallow cream meringe when the real stuff works so well. 2. In a Craftsy course on meringues, the instructor said to use regular sugar and to taste the meringue when you think it's close to being done. If you can still feel the grity sugar granules, it just means to whip it for another minute or two. Have you heard of this or tried it instead of using superfine sugar? 3. For people who are diabetic, have you tried using sugar substitutes in meringue? Thanks again.

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